Aloo Tikki Chaat or Aloo Patties Chaat is a delicious and very famous Indian street food where crispy potato patty (Aloo Tikki) is generously topped with flavor bursting spicy, sweet, and tangy green and tamarind chutney, yogurt, crispy sev, coriander leaves, and some powdered spices.

It’s a delight when you indulge it as a tea time snack or cheat meals.

INGREDIENTS

Ingredients of Masala Aloo Tikki:
  • 4 medium-sized potatoes, boiled and peeled
  • 2 tablespoons besan (chickpea flour)
  • 2 tablespoons corn starch
  • 1/2 teaspoon amchur (dried mango) powder
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon black salt
  • Salt to taste
  • 1/2 teaspoon chaat masala powder
  • 1 teaspoon chopped green chilies
  • 1-2 tablespoons chopped mint and coriander leaves
  • 1/4 teaspoon garam masala powder
  • Oil for frying
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon roasted cumin powder
  • 1 1/4 cups water for cooking dal
Ingredients For Plain Aloo Tikki:
  • 4 medium-sized potatoes, boiled and peeled
  • 2 tablespoons rice flour
  • 2 tablespoons corn starch
  • Salt to taste
  • Oil for frying
Ingredients For Moong Dal Stuffing:
  • 1/4 cup yellow moong dal
  • 1/4 cup boiled green peas
  • 2 tablespoons oil
  • Pinch of asafoetida
  • 3/4 teaspoon coriander leaves
  • 3/4 teaspoon coriander seeds
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon fennel seeds
  • Salt to taste
  • 3 tablespoons cashew nuts
  • 3 tablespoons raisins
  • 1 teaspoon grated ginger
  • 1 teaspoon chopped chilies
  • 1 teaspoon coriander powder
  • 1/4 teaspoon Red chili powder
  • 1/4 teaspoon garam masala powder
  • 1/2 turmeric powder
  • 1 teaspoon amchur powder
  • 1/2 teaspoon chaat masala powder
Ingredients For Assembling Aloo Tikki Chaat:
  • 4-5 tablespoons chopped coriander (cilantro) leaves
  • 1/3 cup mint coriander chutney or coriander chutney
  • 1/2 cup tamarind chutney
  • 1 tablespoon chaat masala powder or as required (optional)
  • 1 teaspoon red chili powder or as required (optional)
  • 1/4 cup Nylon (thin) sev
  • 1 cup natural yogurt, whisked
  • 1/2 cup pomegranate arils

INSTRUCTIONS:

Make Moong Dal Stuffing:
  1. Rinse 1/4 cup yellow moong dal and soak it for about 3-4 hours.
  2. After 4 hours, discard the water from the dal and rinse it again.
  3. In a saucepan add soaked dal, 1 1/4 cups of water, 1/2 teaspoon of salt, and stir well.
  4. Cover the pan with the lid and cook over medium heat for 7-8 minutes or until tender.
  5. Once the dal is softened, turn off the heat. Drain, if there is too much water. Keep it aside.
  6. In a pan heat 2 tablespoons oil. Once hot, add asafoetida, coriander seeds, fennel seeds, cumin seeds and let them splutter for a minute.
  7. Now add cashews and raisins and sauté for 1 minute over medium-low heat.
  8. After that, add grated ginger, chopped chilies, and sauté for another 1 minute.
  9. Add green peas and cook for 1 minute.
  10. After that, add cooked dal and sauté 1 minute over medium-low heat.
  11. Now add salt, coriander powder, red chili powder, turmeric powder, garam masala powder, amchur powder, and chaat masala powder.
  12. Stir well to combine and cook for another 3-4 minutes or until dal is dried and nicely coated with spices.
  13. Add coriander leaves and mix everything well.
  14. Cook for 1 minute or until the mixture comes together like a dough. Stuffing is ready. Transfer stuffing to a bowl and keep it aside to cool completely.
Making Masala Aloo Tikki Mixture:
  1. On a plate, grate boiled potatoes.
  2. Add roasted besan (chickpea flour), corn starch, salt, black salt, red chili powder, roasted cumin powder, black pepper powder, amchur powder, chaat masala powder, garam masala powder, chopped green chilies, and chopped mint coriander leaves. Now mix everything together.
  3. You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch. Aloo Tikki mixture is ready.
Making Masala Aloo Tikki Without Stuffing:
  1. Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball.
  2. Now gently flatten the ball to give is a smooth patty shape. Roll the patty like a wheel on the plate or work surface to stick up the cracked edges. Aloo Tikki is ready for frying. Make the rest of the tikkis.
Making Stuffed Masala Aloo Tikki:
  1. Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
  2. Now add 1-2 tablespoons of dal stuffing to the center.
  3. Gather all the edges to the center and seal the potato mixture. Roll into a ball and then flatten it gently to make a patty. And roll it like a wheel to get a smooth finish. Make the rest of the tikkis in the same manner.
Making Plain Aloo Tikki:
  1. On a plate, grate boiled potatoes.
  2. Add rice flour, corn starch, and salt. Now mix everything together until everything binds well. You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch.
  3. Aloo Tikki mixture is ready.
  4. Grease your palms and take a small portion of the aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
  5. Now add 1-2 tablespoons of dal stuffing to the center.
  6. Gather all the edges to the center and seal the potato mixture.
  7. Roll into a ball and then flatten it gently to make a patty. Roll it like a wheel to get the smooth finish. Make the rest of the tikkis in the same manner.
Shallow Fry Aloo Tikki:
  1. Heat oil in a broad non-stick or cast iron pan.
  2. Once the oil is hot, switch the heat to medium-low and slide tikkis gently into the hot oil.
  3. Shallow fry tikkis from the bottom, until they are lightly golden.
  4. Now gently flip the tikkis using a spatula and fry from both sides until they are golden and crispy.
  5. Drain, fried aloo tikkis on a kitchen towel-lined plate. Shallow fry the rest of the aloo tikkis.
Assembling Aloo Tikki Chaat:
  1. Arrange 2-3 fried aloo tikkis on a serving platter and break them slightly.
  2. Pour about 4-5 tablespoons of chilled whisked yogurt.
  3. Drizzle with 1-2 tablespoons of tamarind and 1-2 tablespoons green coriander chutney.
  4. Sprinkle with some chaat masala powder and red chili powder.
  5. Drizzle with chopped cilantro leaves, sev, and pomegranate arils.
  6. Serve Aloo Tikki Chaat immediately with some masala chai or coffee.